DO NOT use chocolate chips.These have added ingredients that help them to maintain their chip shape when exposed to heat and will not melt down smoothly for tempering. Can you Temper Chocolate Without a Thermometer? In my opinion, a thermometer truly is essential to tempering chocolate because i...
Cook it until it just starts to thicken. Then add a little vanilla. When it cools, gradually add it to 3/4 cup of heavy cream as you are whipping. it. I like the texture of this cream much better that the gelatin-stabilized whipped cream, which I find a bit spongy. Probably most ...
Boasts triple the chocolate: 1) melted chocolate and cocoa in the custard, 2) chopped and layered chocolate in the bread pudding, 3) melted chocolate in the ganache And if you need one more reason to make this bread pudding recipe – my foodie critic husband was obsessed! “100 out of ...
Continue to mix the icing until it reaches your desired consistency. If you’re not sure whether it's fluffy enough, stop. Overmixing could cause the dairy to melt and make a runny frosting. If your frosting is too runny, add more cream cheese and powdered sugar to thicken the frosting...
How to Thicken Frosting and Icing | Thickening Ganache | Why is my frosting so runny? | How to Prevent Runny Frosting | Video | Q&A | Tips Frosting is the ultimate topper for cakes, cookies, and cupcakes, but what happens when your frosting is so runny it slides right off the top...